Birria Tacos
Recipe courtesy of Marcela Valladolid
From: Food Network Magazine
Level: Intermediate
Yield: 6-8 servings
Total: 3 hr 50 min
Prep: 40 min
Cook: 3 hr 10 min
Ingredients:
3 pounds bone-in beef short ribs
Kosher salt
5 dried California chile peppers,
stemmed and seeded
5 dried pasilla chile peppers,
stemmed and seeded
2 dried ancho chile peppers,
stemmed and seeded
4 medium tomatoes, cored and
quartered
1 small white onion, quartered
4 cloves garlic
12 black peppercorns
1 tablespoon achiote paste
(available at Latin markets)
Pinch of cumin seeds
Freshly ground pepper
12 to 16 small corn tortillas,
warmed
Pickled red onions, for topping
(below)
Lime wedges, for serving
Directions:
1 Put the short ribs in a large
heavy pot. Season with 3
teaspoons salt and cover with
water by about 1 inch. Bring to a
boil over medium heat,
skimming any foam from the
surface. Reduce the heat to low and simmer until the meat is
tender, 2 hours, 30 minutes to 3 hours. Transfer the short ribs
to a cutting board with a slotted spoon and let cool slightly, then
shred the meat from the bone. Skim the fat off the broth in the
pot; reserve the broth.
2 Meanwhile, soak the dried chiles in warm water until soft,
about 30 minutes. Drain and transfer to a blender; add the
tomatoes, onion, garlic, peppercorns, achiote paste and cumin
and process until smooth, adding water if necessary.
3 Mix about 1 cup reserved broth into the chile puree, then
pour the puree through a fine-mesh sieve into the pot of
broth. Bring to a boil, then reduce to a simmer and cook until
thickened, about 30 minutes. Add the shredded meat and
simmer 10 more minutes. Season with salt and pepper.
4 Use tongs to divide the meat among the tortillas. Top with
pickled onions; serve with the remaining cooking liquid and
lime wedges.
5 Pickled Red Onions
6 Mix 1 thinly sliced large red onion, 3/4 cup each white
vinegar and water, 6 tablespoons sugar and 1/2 teaspoon
each crumbled oregano and salt in a large resealable plastic
bag; seal and shake, then refrigerate at least 24 hours.
Photograph by Andrew McCaul
Recipe courtesy Marcela Valladolid for Food Network Magazine